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Gál R, Čmiková N, Kačániová M, Mokrejš P. Sage Essential Oil as an Antimicrobial Agent against Salmonella enterica during Beef Sous Vide Storage. Foods 2023; 12:4172. [PMID: 38002229 PMCID: PMC10670455 DOI: 10.3390/foods12224172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/11/2023] [Accepted: 11/16/2023] [Indexed: 11/26/2023] Open
Abstract
Sous-vide is a process comprising vacuum-sealing food, heating it to the desired temperature, and circulating it in a water bath in a sous vide machine. This cooking technique is increasingly common in homes and catering establishments due to its simplicity and affordability. However, manufacturers and chef's recommendations for low-temperature and long-term sous-vide cooking in media raise food safety concerns, particularly when preparing beef tenderloin. In this study, Salmonella enterica was found to be inactivated by heat and sage essential oil (EO) in beef samples from musculus psoas major that had been sous vide processed. To determine whether heat treatment was likely to increase the sous vide efficiency, S. enterica and sage EO were mixed. After being vacuum-packed and injected with S. enterica, the samples were cooked at 50-65 °C through the sous vide technique for the prescribed time. On days 1, 3, and 6, the amounts of S. enterica, total bacteria, and coliform bacteria were measured in the control and treated groups of beef processed sous vide. Mass spectrometry was used to identify bacterial isolates on different days. On each day that was measured, a higher number of all the microbiota was found in the samples exposed to 50 °C for 5 min. The most frequently isolated microorganisms from both groups of samples were Pseudomonas fragi (17%), Pseudomonas cedrina (8%), and Proteus vulgaris (8%); in the treated group, also S. enterica (21%), Pseudomonas fragi (13%), and Pseudomonas veronii (6%). After the heat treatment of samples at 65 °C for 20 min, the total count of bacteria and coliform bacteria was zero. It has been shown that adding sage essential oil (EO) in combination with sous vide processing technique leads to the stabilization and safety of beef tenderloin.
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Affiliation(s)
- Robert Gál
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic;
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01 043 Warszawa, Poland
| | - Pavel Mokrejš
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic;
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Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking. J Food Prot 2023; 86:100010. [PMID: 36916593 DOI: 10.1016/j.jfp.2022.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/07/2022] [Accepted: 11/09/2022] [Indexed: 12/23/2022]
Abstract
Sous vide cooking is a method of food preparation in which food is vacuum sealed and cooked in a water bath that is set to a precise temperature and circulated by a sous vide device. Due to ease of use and affordability, this cooking method has grown increasingly popular in food service kitchens and domestic settings. However, low-temperature, long holding time sous vide cooking recommendations from manufacturers and chefs in popular press raise food safety concerns - specifically those for the preparation of nonintact beef products. The objective of this experiment was to address these concerns by validating a 5 log reduction of Salmonella spp. in sous vide cooked, nonintact beef steaks. Beef semitendinosus sliced into 2.54 cm steaks were internally inoculated to 7 log with Salmonella Typhimurium, Enteritidis, and Heidelberg via a needle inoculation pin pad. Steaks were individually vacuum sealed, and sous vide cooked at 46.1, 51.6, and 54.4°C. The minimum time measured for a 5 log reduction at 51.6 and 54.4°C was 150 and 64.5 min, respectively (P < 0.01). Additionally, a 7.28 log final reduction was achieved at 51.6°C after 322.5 min (P < 0.01). However, 46.1°C was only able to achieve a final reduction of 2.01 log (P < 0.01) after a holding time of 420 min. The results of this experiment validate in sous vide cooked products the time and temperature combinations provided in the USDA-FSIS Appendix A guidance for a 5 log reduction of Salmonella spp. in meat products. Moreover, more research is needed with other relevant foodborne pathogens to determine if sous vide cooking below Appendix A recommendations could lead to unsafe products.
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Current status and future trends of sous vide processing in meat industry; A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Cui Z, Yan H, Manoli T, Mo H, Bi J, Zhang H. Advantages and challenges of sous vide cooking. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.25] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- ZhenKun Cui
- School of Food Science, Henan Institute of Science and Technology
- Faculty of Food Technologies, Sumy National Agrarian University
| | - Han Yan
- School of Food Science, Henan Institute of Science and Technology
| | - Tatiana Manoli
- Faculty of Food Technologies, Sumy National Agrarian University
- Faculty of Technology and Commodity Science of Food Products and Food Business, Odessa National Academy of Food Technologies
| | - HaiZhen Mo
- School of Food and Bioengineering, Shaanxi University of Science and Technology, Weiyang University Campus
| | - JiCai Bi
- School of Food Science, Henan Institute of Science and Technology
| | - Hao Zhang
- School of Food Science, Henan Institute of Science and Technology
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Cui Z, Yan H, Manoli T, Mo H, Li H, Zhang H. Changes in the volatile components of squid ( illex argentinus) for different cooking methods via headspace-gas chromatography-ion mobility spectrometry. Food Sci Nutr 2020; 8:5748-5762. [PMID: 33133576 PMCID: PMC7590335 DOI: 10.1002/fsn3.1877] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 08/21/2020] [Accepted: 08/23/2020] [Indexed: 11/09/2022] Open
Abstract
Squid products are becoming more and more popular with consumers because of their high yields and nutrition, including novel textures with desirable sensory properties. However, it has not been determined whether the cooking method has effects on the flavor of the squid. In this study, the aroma and volatile substances of squid samples from different cooking methods (boiled, steamed, sous vide) were determined and analyzed by headspace-gas chromatography-ion mobility spectrometry and differentiated by using, as well, an electronic nose and sensory evaluation. A total of 43 characteristic flavor compounds were identified. Based on the signal intensity of the identified violate compounds, we established a fingerprint of heat-treated squid from different cooking methods. Due to the long-term low-temperature heating conditions under vacuum, the flavor of sous vide squid is different from steamed and boiled squid, and it has unique special flavor compounds. Different cooking methods can affect the aroma of squid, providing support for the industrial production of squid.
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Affiliation(s)
- Zhenkun Cui
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
- Faculty of Food TechnologiesSumy National Agrarian UniversitySumyUkraine
| | - Han Yan
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Tatiana Manoli
- Faculty of Technology and Commodity Science of Food Products and Food BusinessOdessa National Academy of Food TechnologiesOdessaUkraine
| | - Haizhen Mo
- School of Food and BioengineeringShaanxi University of Science and TechnologyWeiyang University CampusXi'anChina
| | - Hongbo Li
- School of Food and BioengineeringShaanxi University of Science and TechnologyWeiyang University CampusXi'anChina
| | - Hao Zhang
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
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An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England. Epidemiol Infect 2017; 145:1500-1509. [PMID: 28236815 DOI: 10.1017/s0950268817000048] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
This observational study aims to investigate the microbiological quality of commercially prepared lightly cooked foods with a major component of food of animal origin and collected as would be served to a consumer. A total of 356 samples were collected from catering (92%), retail (7%) or producers (1%) and all were independent of known incidents of foodborne illness. Using standard methods, all samples were tested for: the presence of Campylobacter spp. and Salmonella spp. and enumerated for levels of, Bacillus spp. including B. cereus, Clostridium perfringens, Listeria spp. including L. monocytogenes, Staphylococcus aureus, Escherichia coli, Enterobacteriacea and aerobic colony count (ACC). Results were interpreted as unsatisfactory, borderline or satisfactory according to the Health Protection Agency guidelines for assessing the microbiological safety of ready-to-eat foods placed on the market. Amongst all samples, 70% were classified as satisfactory, 18% were borderline and 12% were of unsatisfactory microbiological quality. Amongst the unsatisfactory samples, six (2%) were potentially injurious to health due to the presence of: Salmonella spp. (one duck breast); Campylobacter spp. (two duck breast and one chicken liver pâté); L. monocytogenes at 4·3 × 103 cfu (colony-forming units)/g (one duck confit with foie gras ballotin) and C. perfringens at 2·5 × 105 cfu/g (one chicken liver pâté). The remaining unsatisfactory samples were due to high levels of indicator E. coli, Enterobacteriaceae or ACC.
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Daelman J, Jacxsens L, Membré JM, Sas B, Devlieghere F, Uyttendaele M. Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.06.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Markland SM, Kniel KE, Setlow P, Hoover DG. Nonthermal inactivation of heterogeneous and superdormant spore populations of Bacillus cereus using ozone and high pressure processing. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.05.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Markland SM, Farkas DF, Kniel KE, Hoover DG. Pathogenic psychrotolerant sporeformers: an emerging challenge for low-temperature storage of minimally processed foods. Foodborne Pathog Dis 2013; 10:413-9. [PMID: 23536982 DOI: 10.1089/fpd.2012.1355] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Sporeforming bacteria are a significant problem in the food industry as they are ubiquitous in nature and capable of resisting inactivation by heat and chemical treatments designed to inactivate them. Beyond spoilage issues, psychrotolerant sporeformers are becoming increasingly recognized as a potential hazard given the ever-expanding demand for refrigerated processed foods with extended shelf-life. In these products, the sporeforming pathogens of concern are Bacillus cereus, Bacillus weihenstephanensis, and Clostridium botulinum type E. This review article examines the foods, conditions, and organisms responsible for the food safety issue caused by the germination and outgrowth of psychrotolerant sporeforming pathogens in minimally processed refrigerated foods.
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Affiliation(s)
- Sarah M Markland
- Department of Animal and Food Sciences, University of Delaware, Newark, Delaware 19716, USA
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Hemingway H, Croft P, Perel P, Hayden JA, Abrams K, Timmis A, Briggs A, Udumyan R, Moons KGM, Steyerberg EW, Roberts I, Schroter S, Altman DG, Riley RD. Prognosis research strategy (PROGRESS) 1: a framework for researching clinical outcomes. BMJ 2013; 346:e5595. [PMID: 23386360 PMCID: PMC3565687 DOI: 10.1136/bmj.e5595] [Citation(s) in RCA: 410] [Impact Index Per Article: 37.3] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 07/29/2012] [Indexed: 12/27/2022]
Affiliation(s)
- Harry Hemingway
- Department of Epidemiology and Public Health, University College London, London WC1E 7HB, UK.
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Delbrassinne L, Andjelkovic M, Rajkovic A, Dubois P, Nguessan E, Mahillon J, Van Loco J. Determination of Bacillus cereus Emetic Toxin in Food Products by Means of LC–MS². FOOD ANAL METHOD 2011. [DOI: 10.1007/s12161-011-9340-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Samapundo S, Heyndrickx M, Xhaferi R, Devlieghere F. Incidence, diversity and toxin gene characteristics of Bacillus cereus group strains isolated from food products marketed in Belgium. Int J Food Microbiol 2011; 150:34-41. [DOI: 10.1016/j.ijfoodmicro.2011.07.013] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2011] [Revised: 06/27/2011] [Accepted: 07/12/2011] [Indexed: 11/25/2022]
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Lee WJ, Billington C, Hudson J, Heinemann J. Isolation and characterization of phages infecting Bacillus cereus. Lett Appl Microbiol 2011; 52:456-64. [DOI: 10.1111/j.1472-765x.2011.03023.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Quality of chilled ready-to-bake pizza stored in air and under modified atmospheres: Microbiological and sensory attributes. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0001-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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15
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Singh P, Wani AA, Goyal GK. Shelf-Life Extension of Fresh Ready-to-Bake Pizza by the Application of Modified Atmosphere Packaging. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0447-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Samapundo S, Everaert H, Wandutu JN, Rajkovic A, Uyttendaele M, Devlieghere F. The influence of headspace and dissolved oxygen level on growth and haemolytic BL enterotoxin production of a psychrotolerant Bacillus weihenstephanensis isolate on potato based ready-to-eat food products. Food Microbiol 2010; 28:298-304. [PMID: 21315987 DOI: 10.1016/j.fm.2010.04.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2009] [Revised: 04/12/2010] [Accepted: 04/21/2010] [Indexed: 11/29/2022]
Abstract
The major objective of this study was to determine the influence of the initial headspace and dissolved O(2) level and vacuum packaging on growth and diarrhoeal enterotoxin production by Bacillus weihenstephanensis on potato based ready-to-eat food products. In general, the lower the initial headspace or dissolved O(2) level the slower the maximum growth rate (μ(max), log(10) CFU g(-1) d(-1)), the longer the lag phase duration (λ, d) and the smaller the maximum population density (N(max), log(10) CFU g(-1)) became. The slowest μ(max), the longest λ and the smallest N(max) were generally found for growth under vacuum packaging. This implies shorter shelf-lives will occur at higher initial headspace or dissolved O(2) levels as the growth of B. weihenstephanensis to the infective dose of 10(5) CFU g(-1) in such atmospheres takes a shorter time. Significant consumption of dissolved O(2) only occurred when growth shifted from the lag to the exponential phase and growth generally transitioned from the exponential to the stationary phase when the dissolved O(2) levels fell below ca. 75 ppb. Diarrhoeal enterotoxin production (determined via detection of the L2 component of haemolytic BL) was similar for growth under initial headspace O(2) levels of 1-20.9%, and was only reduced when growth took place under vacuum packaging. The reduction in L2 production when growth took place under vacuum was most probably related to the low final cell densities observed under this condition. Both growth and L2 production were inhibited over a 32-day incubation period at 7 °C by 40% CO(2) irrespective of the headspace or dissolved O(2) levels. The results illustrate the importance of residual O(2) and CO(2) on the shelf-stability and safety of modified atmosphere packaged potato based ready-to-eat food products with regards to B. weihenstephanensis.
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Affiliation(s)
- S Samapundo
- Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
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SINGH P, WANI AA, GOYAL GK. The Extension of the Shelf Life of Ready-to-Serve Pizza by a Combination of Modified Atmosphere Packaging and Refrigeration. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Johnsen S, Jørgensen K, Birkeland S, Skipnes D, Skåra T. Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by31P-NMR Measurements. J Food Sci 2009; 74:C211-20. [DOI: 10.1111/j.1750-3841.2009.01086.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Rahmati T, Labbe R. Levels and toxigenicity of Bacillus cereus and Clostridium perfringens from retail seafood. J Food Prot 2008; 71:1178-85. [PMID: 18592743 DOI: 10.4315/0362-028x-71.6.1178] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
For the period 1990 through 2003, seafood was the most commonly identified food linked to foodborne outbreaks in the United States. Fish as a commodity has rarely been examined for the presence of Bacillus cereus in particular. For the present study, 347 fresh and processed retail seafood samples were examined for the presence of Clostridium botulinum, Clostridium perfringens, and B. cereus. The presence of C. botulinum was not confirmed in any of the isolates, but C. perfringens was confirmed in 17 samples. One of the C. perfringens isolates possessed the enterotoxin gene, as determined by PCR. In contrast, 62 confirmed B. cereus isolates were obtained from separate samples at levels ranging from 3.6 to > 1,100 CFU/g. Thirty (48%) of 62 isolates produced both the hemolysin BL (HBL) and nonhemolytic (NHE) enterotoxins, and 58 (94%) and 31 (50%) produced NHE or HBL toxins, respectively. The presence of at least one of the three genes of the NHE complex was detected in 99% of the isolates; 69% of the isolates possessed all three genes. In contrast, 71% of the isolates possessed at least one of the three genes of the HBL complex, and 37% possessed all three HBL gene components. Fifty of the 62 B. cereus isolates were from imported seafood, and 19 (38%) of these samples were at levels > 100 CFU/g. Twelve of the 14 highest enterotoxin assay results were from isolates from imported food. Only one B. cereus isolate possessed the cereulide synthetase gene, ces; this isolate also possessed the genes for the three-component HBL and NHE complexes. A majority of enterotoxin-producing isolates were resistant to 2 of 10 antibiotics tested, ceftriaxone and clindamycin. Our results demonstrate the potential of seafood as a vehicle for foodborne illness caused by B. cereus, in particular the enterotoxin-producing genotype.
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Affiliation(s)
- T Rahmati
- Food Microbiology Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
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Martínez S, Borrajo R, Franco I, Carballo J. Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment. Int J Food Microbiol 2007; 117:223-7. [PMID: 16978725 DOI: 10.1016/j.ijfoodmicro.2006.08.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The influence of temperature (10 to 50 degrees C), initial pH (4.0 to 6.0) and sodium chloride concentration (0.5 to 3.0%) on the growth in nutrient broth and in meat extract of Bacillus cereus after mild heat treatment (90 degrees C--10 min) was determined. B. cereus spores survived after heating and they were able to germinate and grow in both media when post-treatment conditions were favourable. Heated B. cereus did not grow at 10 and 50 degrees C or in a medium with pH 4.0. Decreasing pH values and increasing levels of sodium chloride decreased growth rate and increased the lag phase of B. cereus. pH 4.5 was unable to prevent the growth of heated spores in a meat substrate with 0.5% NaCl at 12 degrees C. The combination of pH </=4.5, NaCl concentration >/=1.0% and temperatures </=12 degrees C was sufficient to inhibit B. cereus growth after heat treatment at 90 degrees C for 10 min, for at least 50 days in nutrient broth and in meat extract. Re-heating at temperatures >/=60 degrees C could control heated B. cereus ATCC 7004 growth.
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Affiliation(s)
- Sidonia Martínez
- Area de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Campus Universitario, s/n. 32004 Ourense, Spain.
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Influence of Oxygen Transmission Rate of Packaging Film on Outgrowth of Anaerobic Bacterial Spores. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2005. [DOI: 10.1300/j030v14n04_05] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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